Leafy Mustard: A Healthy Alternative to Green Vegetables
Ravindra Kumar Meena*
Dept. of Genetics and Plant Breeding, CCS Haryana Agricultural University, Hisar, Haryana (125 004), India
Mukesh Kumari
Dept. of Food and Nutrition, CCS Haryana Agricultural University, Hisar, Haryana (125 004), India
Ganesh Kumar Koli
Dept. of Genetics and Plant Breeding, CCS Haryana Agricultural University, Hisar, Haryana (125 004), India
Ram Kishor Meena
Dept. of Entomology, SKN Agriculture University, Jobner, Rajasthan (303 329), India
Kiran
Dept. of Genetics and Plant Breeding, CCS Haryana Agricultural University, Hisar, Haryana (125 004), India
DOI: NIL
Keywords: Anticancer, Micronutrients, Mustard greens, Vitamins
Abstract
Mustard greens are low in calories yet high in fibre and many essential vitamins and minerals. It is rich in important plant compounds and micronutrients, specifically vitamins A, C, and K. As a result, eating them may have benefits for eye and heart health, as well as anticancer and immune-boosting properties. Mustard greens are a versatile leafy green that can add a peppery, bitter flavour to raw or cooked dishes and generally very safe to eat. However, as they’re high in vitamin K and contain oxalates, large amounts may trigger side effects in individuals who take blood thinners or have a high risk of oxalate-type kidney stones.
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Reference
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